I
bet many of you are harvesting zucchini out of the garden. Here's a
great recipe to try!
Zucchini Fritters

Zucchini
Fritters

Zucchini
Fritters

Ingredients:

What
To Do:

2
pounds zucchini, washed and grated and tossed in a bowl with 1 teaspoon
salt

2 large eggs

¼ cup chopped fresh parsley

1 cup finely chopped yellow onion

2 cloves garlic, minced

3 tablespoons chopped fresh Italian herbs

1 cup unbleached all-purpose flour

1 cup grated Parmesan cheese

½ teaspoon freshly ground black pepper

½ teaspoon baking powder

1 teaspoon ground nutmeg

add oil for frying

The
key to getting these Zucchini Fritters good and crispy, is to get as much
of the moisture out as possible. Otherwise they’ll be mushy. And
I don’t know about you, but mushy zucchini is about the last thing
I’m in the mood for.

To do that you put the shredded zucchini in a bowl and toss it with salt.
That will draw the liquid out of the zucchini.

After about 30 minutes you’ll see just how much water those zukes
pack in ’em! You now want to thoroughly rinse and drain the shredded
zucchini in a colander.

Next wring it out as best as you can. Probably the most effective way
is to put it in a clean dish towel and squeeze the all the ater out of
it.

Add the chopped herbs to the mixture along with the garlic, onion and
eggs. Stir it to combine.

Next stir in the flour, Parmesan and spices.

Add
the chopped herbs to the mixture along with the garlic, onion and eggs.
Stir it to combine.

Next stir in the flour, Parmesan and spices. You’ll end up with
a very moist – but not sopping wet – mixture.

Heat a skillet over medium-high heat and add the oil.

Once hot, drop about 3 heaping tablespoons’ worth of batter per
fritter into the skillet and fry on both sides until nicely browned.